The perfect dessert when it’s too hot to bake. This no bake mini vegan blueberry cheesecake recipe is easy to make in advance and are filled with the silkiest creamy filling and topped with a glorious blueberry compote. As I’m using plant based ingredients, these individual treats are also vegan! Yay for allergy-safe summer desserts!
Why I Made This Dessert
As we’re in the height of Summer, which means hot sticky days and humid nights, I like to turn my oven on as little as possible. This no bake dessert is perfect to whip up in the morning to serve with afternoon tea.
Why You Need to Make This
These mini cheesecakes are silky smooth, with just the right amount of tang to wake up your tastebuds. And as we are using a standard cheesecake filling, you can easily adapt this recipe to add your own flavour to it. Check out my FAQ for my top flavour combinations.
Ingredients and Substitutions
This no bake mini cheesecake is a vegan recipe that uses several plant based ingredients. Not vegan? Read on for my substitution guide.
Biscuits: the humble digestive has always been my favourite biscuit (or cookie if you’re North American). Crushed up, they make the perfect base for cheesecakes. Use graham crackers if you prefer or even Oreo crumbles for a chocolate base. Use your favourite gluten-free cookie base if required.
Butter: I am using melted plant based butter to bind the digestives. Use dairy butter if you are not dairy free or vegan.
Cream Cheese: my go-to vegan alternative to regular cream cheese is coconut based. While this does slightly change the flavour profile, I find that it actually compliments the cheesecake flavour and adds to the creaminess. Sub with regular cream cheese if you are not DF or vegan or a soy based cream cheese if you can’t eat coconut.
Lemon Zest: I adore adding lemon zest to cheesecakes to give them an extra citrus tang. Feel free to leave out if you prefer.
Whipping Cream (also known as whipped cream): the plant based whipping cream that I am using is just like the real thing. Sub with dairy whipping cream if you are not DF or vegan.
Sugar: for sweetness, I am adding white sugar. I do not recommend using brown sugar in this recipe as it will change the flavour profile.
Blueberry Compote: the perfect topping for the cheesecakes. You can find my easy 3 ingredient recipe here. Sub with your preferred topping.
How to Make Mini Blueberry Cheesecakes
Start by making your topping in advance. I decided to use my homemade blueberry compote, seen as it is blueberry season in Ontario and they really are the star of the show. You can also just add fresh fruit on top if you prefer.
To Make the Biscuit Base
Spray then line 3 mini cheesecake pans with a parchment circle. This will ensure that the cheesecake is easier to remove once it has firmed up.
Add 7 digestive biscuits to a ziploc bag and crush until a sandy mixture forms. You can either do this by hand or with a rolling pin. If you have a food processor, feel free to blitz them up in that instead.
Melt 40 grams of butter then add to a bowl with the digestive crumbs. Stir together.
Evenly distribute between the 3 cheesecake pans, pressing down with the back side of a spoon.
To Make the Cheesecake Filling
I am using an entire container of plant based cream cheese, which equates 227 grams. If your containers are slightly bigger, you do not need to adjust this recipe. Add the entire content to a mixing bowl along with the 80 grams of white sugar. Mix together until smooth.
Pour in 60ml of whipping cream and whisk together for 2 minutes until light and creamy.
Fold in the zest from 1 lemon. Feel free to add a bit at a time and taste test.
Add the cheesecake filling to the prepared bases. I like to give them a quick jiggle to spread out the filling evenly. No need to use a spoon as the filling should be fairly loose. Tap on the counter a few times to level then pop in the fridge to firm up for at least 3 hours. You can also put them in the freezer to firm up if you’re short on time.
Once the cheesecakes have firmed up, remove them from the fridge. Carefully remove the pan from the cheesecakes, add to a serving plate, and top with blueberry compote.
Serve immediately. Look at that gorgeous tangy perfection. What a fabulous way to showcase fresh fruit. This no bake mini vegan blueberry cheesecake is sure to impress.
If you enjoyed reading this recipe and decide to make your own, let me know what you think of it in the comments below.
I recommend making them no more than 2 days in advance.
You can add some topping immediately if you want to. However, it will sink into the filling, which actually looks pretty neat if you want to create a swirled effect. To preserve the layered look of cheesecakes, I prefer to add the topping just before serving.
Once the topping has been added, you can store the cheesecakes in the fridge for a couple of days.
Absolutely. Crushed graham crackers or oreo crumbles are perfect to use. I recommend following the same measurements in the recipe. The possibilities are endless for cheesecake bases.
More Cheesecake Suggestions
If you don’t have mini pans, you can also make these cheesecakes in a standard muffin tin. Line each tin with a cupcake case and add the biscuit base and cheesecake filling. Allow to firm up for at least 3 hours. Once firm, carefully peel back the cupcake case, top with your favourite fruit and serve immediately.
Here’s an oreo cheesecake bite that I made for the kids. I simply added an oreo to the bottom of the cupcake liner and added the cheesecake on top. They LOVED it!
Have fancy glasses? Make a deconstructed cheesecake by alternating layers of crumbled cookies, cheesecake filling and fruit.
Prefer a strawberry topping? Why not use my 2 ingredient strawberry jam. Its consistency is perfect for cheesecakes and combines maple syrup and strawberries, which pairs wonderfully with this tangy cheesecake.
Check out these delicious recipes that showcase fresh blueberries:
- My amazing vegan rustic almond blueberry cake is comfort eating at its best
- Use this compote on my dairy free fluffy pancakes
No Bake Mini Vegan Blueberry Cheesecake
- 7 Digestive Biscuits
- 40 grams Melted Butter
- 227 grams Plant Based Cream Cheese (see note)
- 80 grams White Sugar
- 60 ml Dairy Free Whipping Cream
- Lemon Zest (from 1 lemon)
- Blueberry Compote (for topping)
- Gather all supplies and ingredients. The butter needs to be melted and the whipping cream and cream cheese can be used cold, straight from the fridge.
- Grease then line the mini tart cases with a circle of parchment paper.
To Make the Biscuit Base
- Crush up 7 digestives in a ziploc bag. You can also use a rolling pin or a food processor to crush them if you prefer.
- Add to a bowl and stir in the melted butter.
- Evenly distribute the biscuit crumbs between the tart cases. Use the back of a spoon or underside of a glass to press them into place.
To Make the Cream Cheese Filling
- Combine the cream cheese and white sugar in a mixing bowl until well incorporated.
- Add the whipping cream then whisk for 2 minues until light and airy.
- Fold in the lemon zest then distribute evenly on top of the biscuit base in the 3 tart cases. Give the cases a quick jiggle to level out the cheesecake.
- Refrigerate for at least 3 hours to firm up. You can also pop them in the freezer if you are short on time.
- Once firm, remove the cheesecakes from the tart cases, transfer to serving plates and top with blueberry compote. Enjoy!
- This recipe makes 3 mini cheesecakes. You can also make 1 large 9 inch cheesecake if you prefer.
- I used a 227g tub of cream cheese. If your container is slightly larger, you do not need to adjust this recipe. Use the entire container and continue with the recipe.
- I highly recommend adding the topping just before serving, to prevent the fruit from sinking into the cheesecake.
- Store in the fridge uncovered until ready to serve. You can make these a few days before you want to serve them.
- Any leftovers can be stored in the fridge for up to 3 days.
- Check out the full recipe post for different topping ideas and presentation suggestions.
- Nutritional information is based on 2 servings per tart and is calculated based on the ingredients in this recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.